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Turkey Fried Rice with Sriracha Gravy

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  • Prep 20 min
  • Total 20 min
  • Servings 2
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The perfect fried rice to make, especially when you have Thanksgiving leftovers!
by: The Food in My Beard
Updated May 11, 2017
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  • 1 cup cooked chopped dark-meat turkey
  • 1/2 cup diced carrot
  • 2 cups cooked leftover rice
  • 3/4 cups chopped scallions
  • 1/2 cup corn
  • 3 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 2 eggs
  • 1/2 cup gravy
  • 1/4 cup sriracha


  • 1
    Dice and chop all the veggies. Mix the soy sauce and sesame oil. Mix the gravy with the sriracha. Heat a large pan to fry the rice, and another pan to cook the egg.
  • 2
    Once everything is ready to go, cook the chicken and carrot for about 5 minutes in oil. Next add the rice and cook 2 minutes. Add in the scallions and corn and stir to combine. Add in the soy and sesame. Cook 2 minutes and remove from heat.
  • 3
    Fry the eggs over easy.
  • 4
    Put the rice into 2 separate serving dishes or bowls and top with the egg followed by the sriracha gravy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It's turkey time, and that means we'll have plenty for soup, sandwiches and...fried rice! Sriracha gravy. Do I need to even write anything else? Can we just shut down the internet? All I did to make this sriracha gravy was mix some sriracha in with leftover turkey gravy and it came out amazing. So amazing in fact, that I might just have to sneak some sriracha into my aunt's gravy at Thanksgiving this year! The reason this Asian-Thanksgiving fusion condiment worked so well, though, was I was putting it on this Asian-Thanksgiving fusion dish of turkey fried rice. So this year, skip the post-turkey day sandwiches and toss this easy stir-fry together instead!
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